Steps to Make It

Pull off and discard the outer leaves of the cabbage. Using a sharp knife, cut the cabbage in half lengthwise (through ​the core). Cut out and discard the core. Lay the cabbage cut-side down and slice it as thinly as possible (you can also use a mandoline if you have one handy). Set the cabbage aside.

In a large sauté pan or medium pot, heat the oil and caraway seeds over medium-high heat until the seeds sizzle. Add the cabbage and salt. Cook, stirring, to combine everything.

Cover and reduce the heat to medium-low. Cook, stirring occasionally, until the cabbage is wilted and tender to the bite, about 15 minutes. Feel free to cook the cabbage longer - up to 30 minutes - if you want it extra-tender.

Sprinkle the cabbage with vinegar. Taste and add more salt and vinegar, if you like. Serve the cabbage hot or warm.

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